JPH10165118A - High-trehalose containing syrup as well as its production and application - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a syrup which is noncrystalline at room temp., is hardly contaminated with microorganisms and is stable by dissolving and incorporating a large amt. of trehalose into the syrup and dissolving and incorporating other oligosaccharides having trehalose structure therein. SOLUTION: The trehalose is dissolved and incorporated at a ratio exceeding the intrinsic dissolution rate per moisture, more preferably at 8.5 to 2.5.0% into the syrup and other oligosaccharides having the trehalose structure in the molecule are dissolved and incorporated preferably at the ratio above the trehalose ratio into the syrup, by which the high-trehalose contg. syrup having 25 to 35% moisture is obtd.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a stable syrup having a trehalose content as high as possible.
A hardly crystallizable or non-crystallized trehalose-rich syrup containing dissolved trehalose in excess of the solubility amount per water and containing other oligosaccharides having a trehalose structure in the molecule, and uses thereof A trehalose crystallization inhibitor from a trehalose-rich syrup; and a trehalose crystallization inhibitor containing, as an active ingredient, another oligosaccharide having a trehalose structure in the molecule.

[0002]

2. Description of the Related Art Trehalose (α, α-trehalose)
Has long been known as a non-reducing carbohydrate having glucose as a constituent sugar, and its existence is described in “Advances in Carbohydrate Chemistry (Advanced).
s in Carbohydrate Chemist
ry) ", Vol. 18, pp. 201-225 (1963)
Year) Academic Press (USA) and Applied and Environmental Microbiology (Applied and Environmental Microbiology)
l Microbiology), Vol. 56, No. 32
As described in pages 13 to 3215 (1990) and the like, microorganisms, mushrooms, insects, and the like are spread over a wide range in a small amount. Non-reducing saccharides such as trehalose do not cause aminocarbonyl reaction with substances having amino groups such as amino acids and proteins, and do not damage amino acid-containing substances, so that they can be used and processed without concern about browning and deterioration. Therefore, establishment of an industrial production method is desired.

As a method for producing trehalose, for example, a method using microbial cells reported in Japanese Patent Application Laid-Open No. 50-154485, and a method for producing trehalose,
There is known a method for converting maltose by a combination of maltose phosphorylase and trehalose phosphorylase, which is proposed in Japanese Patent Application Laid-Open Publication No. H11-139,878. However, in the method using microbial cells, the cells are used as a starting material, and the content of trehalose contained therein is usually 15 w / w% per solid (hereinafter, unless otherwise specified in this specification, unless otherwise specified). (W / w% is simply abbreviated as%.). In addition, the step of extracting and purifying this is complicated, and is not suitable as an industrial production method. In addition, the methods using maltose phosphorylase and trehalose phosphorylase both involve glucose-1 phosphate, it is difficult to increase the substrate concentration, and the reaction system of both enzymes is a reversible reaction. The production rate of the product is low, and it is difficult to maintain the reaction system of both enzymes stably to allow the reaction to proceed smoothly, and it has not yet been realized as an industrial production method.

[0004] In connection with this, in "Monthly Food Chemicals", August issue, pp. 67-72 (1992), in the "Oligosaccharides" section of "Current Status and Issues of Starch Utilization Development," Although it is considered to have a remarkably wide range of applications, enzymatic production of this saccharide directly from starch carbohydrates and hydrolysis using a hydrolysis reaction is said to be scientifically impossible at present. " As described, it has heretofore been considered scientifically impossible to produce trehalose by using an enzyme reaction from starch.

[0005] On the other hand, starch partially decomposed products produced from starch, such as starch liquefied products, various dextrins, and various maltooligosaccharides, are generally known to have a reducing group at the terminal of the molecule and exhibit reducibility. Have been. Such a partially degraded starch is referred to as a partially degradable starch in this specification. In general, the partially decomposable reducing starch has a reducing power per solid substance of Dextrose Equivalent (Dextrose Equivalent, D).
E). The one with the larger value is usually
Low molecular weight, low viscosity, strong sweetness, but strong reactivity, easy to cause aminocarbonyl reaction with substances with amino groups such as amino acids and proteins, browning, generating bad smell and deteriorating quality It is known that there is

[0006] The various characteristics of such a partially decomposed reducible starch depend on the size of DE, and the relationship between the partially decomposed reducible starch and DE is extremely important. Traditionally, it has been believed in the industry that it is impossible to break this relationship.

[0007] The only way to break the relationship between the partially decomposed reducing starch and DE is to convert the partially decomposed reducing starch into a non-reducing saccharide by converting its reducing group into an alcohol by a high-pressure hydrogenation method or the like. How to However, this method requires a high-pressure autoclave, consumes a large amount of hydrogen and energy, and also requires advanced safety facilities and management from the viewpoint of disaster prevention. In addition, the sugar alcohol of the resulting partially decomposed reducing starch is different in that the raw degradable starch partially decomposed product is composed of glucose and sorbitol, whereas the raw material is composed of glucose and sorbitol. There are concerns about temporary but indigestible and laxative symptoms. Therefore, it is desired to establish a method for reducing or eliminating the reducing power without changing glucose, which is a constituent sugar of the partially decomposed reductive starch.

In order to solve this, the present applicant has disclosed, as disclosed in Japanese Unexamined Patent Publication No. Hei.
A novel non-reducing saccharide-forming enzyme that produces a non-reducing saccharide having a trehalose structure at the terminal of a molecule from one or two or more types of partially degradable reducing starch selected from a glucose polymerization degree of 3 or more (this enzyme (Hereinafter referred to as non-reducing saccharide-forming enzyme) throughout the present specification, and using the present non-reducing saccharide-forming enzyme, glucose having a trehalose structure at the terminal of the molecule from the partially degraded reducing starch. A non-reducing saccharide having a degree of polymerization of 3 or more and a method for producing trehalose from these saccharides have been established.

[0009] The present applicant has disclosed in Japanese Patent Application Laid-Open No. 7-21328.
As disclosed in JP-A No. 3 (1993) -39, a novel trehalose that specifically hydrolyzes a bond between a trehalose moiety of a non-reducing saccharide having a degree of glucose polymerization of 3 or more having a trehalose structure at the terminal of the molecule and the other moiety The present invention discloses a free enzyme (this enzyme is referred to as trehalose releasing enzyme throughout the present specification), and uses the above-mentioned non-reducing saccharide-forming enzyme in combination with the present trehalose releasing enzyme to compare it with a partially degraded reductive starch. The production method of trehalose with high yield was established.
Further, as disclosed in JP-A-7-170977, the present applicant discloses a maltose / trehalose converting enzyme that directly converts maltose to trehalose, and uses maltose prepared from maltose or maltose prepared from a partially degraded reductive starch. A method for producing trehalose with relatively high yield was established.

[0010] Thereafter, in the course of studying various uses of trehalose, not only crystalline powder products such as trehalose hydrated crystals and trehalose anhydrous crystals, but also tank storage,
It has been found that there is a high need for trehalose-rich syrup that can be pumped and transported by tank truck, and is convenient to handle. However, trehalose has a relatively low solubility in water, and a solution that does not reach saturation has a low concentration, and it has been found that microorganisms easily propagate and become contaminated, and conversely, a supersaturated solution of trehalose is It was found that trehalose hydrated crystals were extremely unstable at room temperature and easily precipitated, and the precipitates tended to lose the homogenous fluidity characteristic of syrup, which seriously hindered tank storage and pumping. Therefore, it has been desired to establish a stable syrup in which the trehalose content is as high as possible.

In order to solve this problem, the applicant of the present invention has previously described Japanese Patent Application Nos. 7-110291 and 8-112.
As described in the specification of JP-A-159, a syrup in which trehalose is dissolved and contained in excess of the solubility amount per water and other saccharides are dissolved, desirably, trehalose is dissolved and contained in excess of the solubility amount, and A syrup obtained by dissolving the saccharide in an amount equal to or greater than the trehalose amount, more preferably, one trehalose per syrup.
A water content of 8.5 to 25.0% dissolved and containing other saccharides in an amount equal to or greater than the amount of trehalose.
It has been found that a syrup having a high trehalose content of about 35% is stable at room temperature and is suitable for the purpose. However, subsequent studies have shown that this trehalose-rich syrup has drawbacks, such as still having an insufficient trehalose content and, in addition, a high DE of the product. Therefore, it is strongly desired to establish a trehalose-rich syrup that is more stable at room temperature and further increases the trehalose content and further reduces the DE of the product.

[0012]

DISCLOSURE OF THE INVENTION The present invention provides a trehalose-rich syrup that is hardly crystallizable or non-crystallizable at room temperature and is less susceptible to microbial contamination while further increasing the trehalose content. Another object of the present invention is to provide a method for suppressing crystallization of trehalose from a trehalose-rich syrup having a further increased trehalose content.

[0013]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have focused on a method for suppressing the crystallization of trehalose, and further dissolved and contained trehalose at a high concentration. In order to establish a stable syrup at room temperature, which has been dissolved and contained at a concentration of more than 1%, intensive studies have been continued. As a result, it was found that other oligosaccharides having a trehalose structure in the molecule specifically remarkably suppress the crystallization of trehalose, and thus completed the present invention. That is, according to the present invention, by allowing other oligosaccharides having a trehalose structure in the molecule to coexist, trehalose exceeds the original solubility per unit of water and is about 2.8 of the original solubility per unit of water. A trehalose-rich syrup that is dissolved and contained in a range up to twice the amount and is stable at room temperature can be obtained. The amount of the other oligosaccharide having a trehalose structure in the molecule is desirably 10% or more with respect to trehalose, and when the water content is 35% or less, it is more desirable that there is no risk of contamination by microorganisms.

In the present invention, a trehalose-rich syrup containing dissolved trehalose in excess of its original solubility per water and containing other oligosaccharides having a trehalose structure in the molecule, includes: A supersaturated solution of trehalose at room temperature, preferably
Trehalose is dissolved and contained in a range up to about 2.8 times, more preferably in a range of 1.3 to 2.8 times, the original solubility amount per water, and preferably, in a range of about 3 to 2.8 times.
A solution containing 5% or less, more desirably in the range of about 25 to 35%, and containing at least 10% of another oligosaccharide having a trehalose structure in the molecule dissolved in trehalose at room temperature. Any syrup that is hardly crystallizable or non-crystallizable may be used, and its production method is not limited. For example, trehalose may be dissolved in water in advance by heating it in excess of the solubility amount, and then another oligosaccharide having a trehalose structure in the molecule may be dissolved therein, or the trehalose may be prepared by heating and dissolving trehalose. It may be produced by mixing a solution exceeding the above solubility amount and a separately prepared high-concentration solution of another oligosaccharide having a trehalose structure in a molecule as appropriate. The water content of the trehalose-rich syrup of the present invention can be determined, for example, by the mixed sand drying method described in “Analytical Method for Starch Sugar Related Industry” (edited by the Starch Sugar Technical Subcommittee, published by Food Chemistry News Inc., 1991). Can be easily measured.

[0015] Trehalose used in the present invention may be produced by any method. Trehalose hydrated crystals can be advantageously used. However, in general, an inexpensive relatively low-purity raw material that accompanies other carbohydrates together with trehalose is used more advantageously than a high-purity and expensive trehalose raw material. As a trehalose raw material accompanied by other saccharides, for example, the applicant of the present invention disclosed in Japanese Unexamined Patent Publication No. Hei.
Or non-reducing carbohydrate-forming enzyme or trehalose-releasing enzyme on the partially decomposed reducing starch disclosed in JP-A-7-213283 or JP-A-7-213283.
There is a trehalose-containing syrup obtained by reacting the maltose / trehalose converting enzyme disclosed in Japanese Patent No. 0977, etc., and a mother liquor obtained by diluting a trehalose-containing hydrate crystal-containing mass kit obtained by concentrating and crystallizing the trehalose-containing syrup. Such a trehalose-containing solution usually contains trehalose in an amount of about 40 to 80% based on solids, and is advantageously used as a syrup raw material of the present invention.

Other oligosaccharides having a trehalose structure in the molecule used in the present invention include, for example, mono-glucosyl trehalose such as α-glucosyl trehalose and α-isomaltosyl α-glucoside, and α-maltosyl trehalose and α-glucosyl trehalose. Maltosyl α-maltoside, α-isomaltosyl α-maltoside, α-isomaltosyl α-
Di-glucosyltrehalose such as isomaltside, α
Tri-glucosyltrehalose such as maltosyl α-maltotrioside and α-maltotriosyltrehalose; It is also advantageous to use these oligosaccharides as an active ingredient of a trehalose crystallization inhibitor.

The effect of trehalose to inhibit crystallization is selected from other oligosaccharides having a trehalose structure in the molecule.
One or more oligosaccharides can be obtained by coexisting them, and other oligosaccharides having a trehalose structure in the molecule are added to trehalose in an amount of 10% or more, preferably 3% or more.
It is effective to make 0% or more coexist. Above all,
When glucosyl trehalose is used, the effect of suppressing the crystallization of trehalose can be remarkably increased, which is particularly desirable. Furthermore, if necessary, when performing the trehalose crystallization control method of the present invention, it is also possible to optionally include one or more other saccharides such as monosaccharides, disaccharides and other oligosaccharides. It is.

Furthermore, it is also advantageous to directly produce from the starch the trehalose-rich syrup of the present invention containing a predetermined amount of trehalose dissolved therein and other oligosaccharides having a trehalose structure in the molecule dissolved therein. Can be implemented. For example, the present applicant has previously described Japanese Patent Application Laid-Open No. 7-2132.
In accordance with the method disclosed in JP-A-83, acid or α-amylase is allowed to act on starch milk having a concentration of 10% or more to obtain a liquefied solution having a DE of 5 or less, which is then subjected to starch debranching enzyme, non-reducing saccharide-forming enzyme, Trehalose-releasing enzyme is allowed to act to produce trehalose in an amount of about 40 to 60% per solid, and then one or more enzymes selected from α-amylase, β-amylase, cyclomaltodextrin / glucanotransferase, etc. This is deactivated by heating according to a conventional method, decolorized with activated carbon, and purified by desalting with an ion exchange resin (H type, OH type). If necessary, it is disclosed in, for example, Japanese Patent Publication No. 50319/1992. After removing contaminating saccharides such as monosaccharides by column chromatography using a strongly acidic cation exchange resin, the content of the target saccharide is increased, and then concentrated. , With trehalose allowed to content exceeds water per dissolution degree amount, the other a water content of about 35% or less of a high trehalose content syrup with a oligosaccharide coexistence is contained having a trehalose structure may be taken in the molecule.

In the case of production using a maltotetraose-producing amylase, for example, the applicant of the present invention has proposed a method for producing a maltotetraose-rich saccharide according to the method disclosed in JP-A-7-143876. Non-reducing saccharide-forming enzyme is allowed to act on the liquid to produce maltosyltrehalose in an amount of about 30 to 60% per solid, and then α-amylase, β-amylase, maltose-forming amylase,
One or more enzymes selected from cyclomaltodextrin, glucanotransferase, etc. are acted on,
Next, the trehalose is purified and concentrated according to the above-mentioned method to contain trehalose in excess of the solubility amount per water and to contain trehalose having a water content of about 35% or less, which contains other oligosaccharides having a trehalose structure in the molecule. You just need to collect the syrup.

The trehalose-rich syrup thus obtained is hardly crystallizable or non-crystallizable even at a temperature of 15 ° C. or less, is easy to handle, and has a lower DE and a lower DE than conventional starch sugars. Desirably, it has a DE of less than 20, has a low reducibility and is stable, and may be deteriorated or deteriorated even when mixed with other materials such as amino acids, oligopeptides, substances having amino acids such as proteins and vitamins, and processed. In addition, it does not impair other mixed materials, and can be advantageously used as a low-viscosity, low-sweet syrup for various uses such as various foods, beverages, cosmetics, and pharmaceuticals. If necessary, the reducing power of the syrup can be eliminated by a high-pressure hydrogenation method or the like. In addition, the trehalose-rich syrup of the present invention is not only a substance in which trehalose is easily decomposed into glucose by trehalase in vivo, but also an oligosaccharide having a trehalose structure contained in the syrup, α-glucosidase or small intestinal enzyme. It is easily decomposed to produce glucose and trehalose, and the produced trehalose is easily decomposed into glucose by trehalase. Therefore, it is digested and absorbed by oral ingestion and is advantageously used as a calorie source and an energy source. Further, it can be used as a sweetener that is hardly fermented by caries-inducing bacteria or the like and hardly causes dental caries. When the trehalose-rich syrup of the present invention is boiled down, trehalose is not crystallized, and a high-quality hard candy can be obtained. In addition, the trehalose-rich syrup of the present invention has an osmotic pressure adjusting property, a shaping property, an illuminating property, a moisturizing property, a viscosity, a crystallization preventing property of other sugars, a hardly fermentable property, an antiaging property of a gelatinized starch and the like. It also has the property of

The trehalose-rich syrup of the present invention can be used as a sweetener, a taste improver, a quality improver, a stabilizer, an excipient, a powdered base, etc., for food, drink, feed, feed, cosmetics, and pharmaceuticals. It can be advantageously used for various compositions such as

The trehalose-rich syrup of the present invention comprises:
It can be used as it is as a seasoning for sweetening. If necessary, for example, powdered candy, glucose, maltose, sucrose, isomerized sugar, honey, maple sugar, isomaltooligosaccharide, galactooligosaccharide, fructooligosaccharide, lactosucrose, sorbitol, maltitol,
Lactitol, dihydrochalcone, stevioside, α-
Glycosyl stevioside, rebaudioside, glycyrrhizin, L-aspartyl-L-phenylalanine methyl ester, saccharin, glycine, alanine and the like may be used in admixture with an appropriate amount of one or more other sweeteners, and If necessary, dextrin, starch,
It can also be used in admixture with bulking agents such as lactose.

If necessary, the trehalose-rich syrup of the present invention can be mixed with trehalose hydrated crystals to improve the quality of the trehalose hydrated crystal-containing product. For example, when manufacturing products such as icing, soft candies, and bonbons containing trehalose hydrated crystals, the trehalose-rich syrup of the present invention, based on the trehalose hydrated crystals, is less than an equivalent amount per solid, desirably. , Less than 50%, moderate moisture retention, moldability,
By imparting binding properties and the like, high quality immediately after production can be maintained for a long period of time.

The trehalose-rich syrup of the present invention has a low viscosity, a low DE, and a low sweetness, and is suitable as a powdered base. Since heat resistance and acid resistance are large and stability is good,
As a bulking agent, excipient, etc., as it is, or as necessary, mixed with other bulking agents, excipients, binders, etc., granules, spheres, short rods, plates, cubes, tablets It is optional to form and use various shapes. In addition, the present powder product can be advantageously used for confectionery materials, bread making materials, and the like, for example, by replacing part or all of flours such as flour, corn grits, and starch.

The sweetness of the trehalose-rich syrup of the present invention is in good harmony with various substances having other tastes such as sourness, salty taste, astringency, umami, and bitterness, and has high acid resistance and heat resistance. Therefore, it can be advantageously used for sweetening and taste improvement of general food and drink, and quality improvement.

For example, amino acids, peptides, soy sauce, powdered soy sauce, miso, powdered miso, moromi, shio, sprinkle,
Mayonnaise, dressing, vinegar, three tablespoons vinegar, powdered sushi vinegar, Chinese ingredients, tentsuyu, noodle soup, sauce, ketchup,
Grilled meat sauce, curry roux, stew ingredients, soup ingredients,
It can be advantageously used as various seasonings, such as dash mushroom, nucleic acid seasoning, complex seasoning, mirin, new mirin, table syrup, coffee syrup and the like.

Also, for example, various Japanese confections such as rice crackers, hail, rice flakes, rice cakes, steamed buns, sea urchins, bean pastes, sheep squirrels, mizuo sushi, nishikidama, jelly, castella, candy, etc.
Bread, biscuits, crackers, cookies, pies, pudding, butter cream, custard cream, puff cream, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candy and other confectionery, ice cream, sherbet and other ice confections,
Fruit syrup pickles, syrups such as ice honey, flower pastes, peanut pastes, fruit pastes, spreads, and other pastes, jams, marmalades, syrup pickles, berries and other processed fruits, vegetable processed foods, Fukujin pickles,
Pickles such as betta pickles, senmai pickles, lucky pickles, pickles such as takuan pickles, Chinese cabbage pickles, meat products such as ham and sausage, fish ham, fish sausage,
Fish products such as kamaboko, chikuwa, tempura, seafood, various delicacies such as salted squid, vinegar konbu, sakisume, fugumirin dried, seaweed, wild vegetables, sardines, small fish, boiled tsukudani, boiled beans , Potato salad, konbu-maki and other prepared foods, yogurt, cheese and other dairy products, fish meat,
Meat, fruit, vegetable bottled, canned, sake, synthetic liquor, liqueur, liquor such as Western liquor, coffee, tea, cocoa,
Soft drinks such as juices, carbonated drinks, lactic acid drinks, and lactic acid bacteria drinks, pudding mixes, hot cake mixes, instant foods, instant foods such as instant soups, and even baby foods
Therapeutic food, drinks, peptide foods, frozen foods, cooked rice,
It can be advantageously used for sweetening various foods such as noodles, improving taste, and improving quality.

Further, it can be used for raising livestock, poultry, other honeybees, silkworms, fish, and other breeding animals for the purpose of improving the palatability of feed and feed. In addition, tobacco, toothpaste, lipstick, lip balm, oral liquid, tablets, troches, liver oil drops, mouth fresheners, oral flavors, mouthwashes, etc., as sweeteners for various compositions such as cosmetics and pharmaceuticals Or, it can be advantageously used as a taste improving agent and a flavoring agent, and further as a quality improving agent and a stabilizer.

As a quality improving agent and a stabilizer, an active ingredient,
The present invention can be advantageously applied to various physiologically active substances that easily lose their activity and the like, health foods and pharmaceuticals containing the same. For example, hormones such as interferon-α, -β, -γ, Tsumore necrosis factor -α, -β, macrophage migration inhibitory factor, colony stimulating factor, transfer factor, insulin, growth hormone, prolactin, erythropoietin, and egg cell stimulating hormone , BCG vaccine, Japanese encephalitis vaccine, measles vaccine, live polio vaccine, pox seedling, tetanus toxoid, hub antitoxin, biological products such as human immunoglobulin, penicillin, erythromycin, chloramphenicol, tetracycline,
Antibiotics such as streptomycin and kanamycin sulfate, thiamine, riboflavin, L-ascorbic acid, liver oil, carotenoids, vitamins such as ergosterol, tocopherol, lipase, elastase, urokinase, protease, β-amylase, isoamylase, glucanase, lactase Enzymes such as ginseng extract, turtle extract, chlorella extract, aloe extract, propolis extract, and other extracts, viruses, lactic acid bacteria, live bacteria such as yeast, and various physiologically active substances such as royal jelly also lose their active ingredients and activities. Therefore, it is possible to easily produce various kinds of stable, high-quality liquid, paste-like or solid health foods and pharmaceutical compositions.

The method of incorporating the trehalose-rich syrup of the present invention into the various compositions as described above may be carried out in the process until the product is completed. For example, mixing, dissolving, dipping, and infiltrating Known methods such as spraying, coating, coating, spraying, pouring, and solidifying are appropriately selected. The amount is usually 0.5% or more, preferably 1% or more.

Next, the present invention will be described more specifically by experiments.

[0032]

[Experiment 1] <Effect of environmental temperature on solubility of trehalose in water> The solubility of trehalose in water under a room temperature environment was examined. That is, 10 parts by weight of water and 20 parts by weight of trehalose hydrated crystal were placed in a glass beaker, and the mixture was stirred and mixed at a temperature of 5 ° C., 10 ° C., 15 ° C., 20 ° C., 25 ° C.
C., 30.degree. C. and 40.degree. C. for 24 hours, followed by filtration, the trehalose concentration in the filtrate was measured, and the solubility of trehalose (in terms of anhydride) in 100 g of water at each temperature, that is, saturated with 100 g of water. The weight (g) of trehalose dissolved in the state was determined. The results are summarized in Table 1.

[0033]

[Table 1]

From the results shown in Table 1, it was found that the solubility of trehalose in water was relatively low, and it was a saccharide that was easily crystallized at room temperature.

[0035]

[Experiment 2] <Effect of coexistence of various carbohydrates on trehalose crystallization suppressing effect of trehalose-containing syrup exceeding solubility amount> Trehalose corresponds to 1.5 times the solubility at 10 ° C. in water. The amount was dissolved by heating, and other various saccharides were dissolved and contained therein. The mixture was allowed to stand at a relatively low temperature, and the crystallization suppressing effect of trehalose was examined. That is, from the result of Experiment 1, 10 ° C.
1.5 times the solubility of trehalose in 100 parts by weight of water was 83 parts by weight as an anhydride, and by using this relationship, the test solution composition was changed to water 1 as shown in Table 2.
00 parts by weight, trehalose 83 parts by weight, and other carbohydrates such as glucose, maltose, isomaltose, lactose, maltotriose, panose, maltotetraose, sorbitol, maltitol, maltotriitol, sucrose, raffinose, erulose, The present applicant discloses α-glucosyltrehalose (mono-glucosyltrehalose) and α-glucosyltrehalose disclosed in JP-A-7-143876.
Maltosyl trehalose (di-glucosyl trehalose) and α-maltotriosyl trehalose (tri-glucosyl trehalose), α-isomaltosyl α-glucoside (mono-glucosyl trehalose) disclosed in Japanese Patent Application Laid-Open No. 8-217784, and Japanese Patent Application No. Hei 6 (1994) -176572 -16748
The α-maltosyl α-maltoside (di-glucosyl trehalose) disclosed in the specification of JP-A No. 6 is heated and dissolved in a glass beaker so that each trehalose is 10%, that is, 8.3 parts by weight. 5
The mixture was allowed to stand in a constant temperature room at 10 ° C., 10 ° C., and 15 ° C. for one week, and the presence or absence of crystallization of trehalose was visually observed to determine the crystallization suppression effect of trehalose. The results are summarized in Table 2.

[0036]

[Table 2]

As is evident from the results in Table 2, when trehalose is dissolved and contained in excess of the solubility, the crystallization of trehalose is caused by other oligosaccharides having a trehalose structure in the molecule, ie, α-glucosyl trehalose. , Α
-Specific by dissolving and containing mono-glucosyl trehalose such as isomaltosyl α-glucoside, di-glucosyl trehalose such as α-maltosyl trehalose, α-maltosyl α-maltoside and tri-glucosyl trehalose such as α-maltotriosyl trehalose. It was found that it was significantly suppressed. Note that α
-The effect of maltotriosyltrehalose (also called tri-glucosyltrehalose) on crystallization of trehalose was relatively weak.

[0038]

[Experiment 3] <Effects of Trehalose Concentration and Concentration of Other Oligosaccharides Having a Trehalose Structure in the Molecule on Trehalose Crystallization Inhibition Effect of Trehalose-Containing Syrup Exceeding Solubility Amount>
Trehalose has a solubility in water of 10.degree.
5, 2.0, 2.5, 2.8 and 3.3 times the amount was dissolved by heating, and other oligosaccharides having a trehalose structure in the molecule were added thereto with 10, 30 and 60% of trehalose.
Were dissolved and contained, respectively, and allowed to stand at a relatively low temperature, and the crystallization suppressing effect of trehalose was examined.

That is, from the results of Experiment 1, water 1 at 10 ° C.
1.5 of the solubility amount of trehalose to 00 parts by weight,
The 2.0, 2.5, 2.8 and 3.3 volumes were 83, 111, 138, 155 and 182, respectively, as anhydrides.
As shown in Table 3, the composition of the test solution was 100 parts by weight of water, trehalose was added thereto in predetermined amounts, and mono-glucosyl trehalose (α-glucosyl) was added to trehalose. Trehalose) or di-glucosyltrehalose (α-maltosyltrehalose) is dissolved in a glass beaker by heating so as to have a predetermined ratio by weight, and each of them is dissolved in 5 parts by weight.
C., 10.degree. C., and 15.degree. C. in a constant temperature chamber, and the crystallization suppression effect of trehalose was determined. The results are summarized in Table 3.

[0040]

[Table 3]

As is evident from the results in Table 3, mono-monosaccharides were obtained from other oligosaccharides having a trehalose structure in the molecule.
And di-glucosyltrehalose both showed a crystallization inhibiting effect of trehalose. In particular, it was found that di-glucosyltrehalose exerts a remarkable crystallization inhibiting effect. In addition, even when di-glucosyl trehalose is present, when trehalose is contained in an amount exceeding 2.8 times the original solubility per water and 3.0 times the amount of trehalose, crystallization of trehalose is caused. Was observed.

[0042]

[Experiment 4] <Effect of Water on Microbial Contamination of Trehalose-Containing Syrup Exceeding Solubility Amount> Using a trehalose-rich syrup containing trehalose and another oligosaccharide having a trehalose structure in the molecule, the effect of microbial contamination was reduced. The effect of moisture on trehalose crystallization inhibition was investigated. That is, as shown in Table 4, the composition of the test solution was an aqueous trehalose solution in which trehalose was dissolved by heating so as to have a solubility of 1.3 to 4.0 times the solubility at 15 ° C. with respect to 100 parts by weight of water. Mono-glucosyl trehalose (α-glucosyl trehalose) and di-glucosyl trehalose (α-
Maltosyl trehalose) was heated and dissolved to obtain a trehalose-containing syrup in which the water content of the syrup was reduced to 20 to 40%.
After leaving it in a room at room temperature for 2 months, the state of contamination due to the propagation of microorganisms on the surface and inside of the syrup was visually observed, and the presence or absence of trehalose crystallization was visually observed.

[0043]

[Table 4]

As is evident from the results in Table 4, the trehalose-rich syrup of the present invention effectively suppresses the crystallization of trehalose, and has a range of up to about 2.8 times the original solubility per water. Does not show trehalose crystallization and is free from microbial contamination at a water content of 35% or less.
The syrup was found to be stable at room temperature.

Hereinafter, some embodiments of the present invention will be described. Example A describes a trehalose-rich syrup of the present invention, and Example B describes a composition using the syrup.

[0046]

Example A-1 Calcium carbonate was added to a final concentration of 0.1% by weight to 33% corn starch milk and then p
H6.5, α-amylase (Novo,
(Trade name: Tamamill 60 L) was added to give 0.2% by weight per gram of starch, and reacted at 95 ° C. for 15 minutes.
The reaction solution was heated by an autoclave for 10 minutes (1
20 ° C), and then cooled to 45 ° C.
No. 9916 discloses maltotetraose-generating amylase (manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) at 5 units per gram of starch, isoamylase (manufactured by the same laboratory) at 1,000 units, and JP-A-7-143876. 5 units of the non-reducing saccharide-forming enzyme disclosed in
It was adjusted to 6.0 and reacted at 45 ° C. for 48 hours. After keeping the reaction solution at 95 ° C. for 10 minutes to inactivate the enzyme, the mixture was cooled, filtered, and the filtrate obtained was decolorized with activated carbon and desalted with H-type and OH-type ion exchange resins according to a conventional method. Purification and further concentration yielded a syrup with about 30% moisture in about 90% yield per solid. The product has a DE of about 15 and α-glucosyltrehalose of about 2 per solid.
% Α-maltosyltrehalose in about 60%. This syrup can be advantageously used as a trehalose crystallization inhibitor.

To 50 parts by weight of this syrup, 39 parts by weight of trehalose hydrated crystal (trade name "Trehaose", sold by Hayashibara Shoji Co., Ltd.) and 11 parts by weight of water are dissolved by heating to obtain a trehalose having a water content of about 30% and a DE of about 8. A containing syrup was produced. This product contains trehalose in an amount of about 1.9 times the original solubility at 15 ° C. and contains about 62% of other oligosaccharides having a trehalose structure in the molecule with respect to trehalose, low DE and low viscosity. , Low sweetness syrup. Despite the fact that trehalose is highly supersaturated, its crystallization is suppressed, it is stable at room temperature and easy to handle, and sweeteners, taste improvers, quality improvers, powdered bases It can be advantageously used as an agent in various compositions such as foods and drinks, cosmetics, and pharmaceuticals.

[0048]

Example A-2 A sugar solution containing α-glucosyltrehalose and α-maltosyltrehalose obtained by the method of Example A-1 was used as a raw sugar solution, and an alkali solution was used to increase the content of α-maltosyltrehalose. Column chromatography was performed using a metal-type strongly acidic cation exchange resin (XT-1016, Na ⁺ type, degree of crosslinking 4%, manufactured by Tokyo Organic Chemical Industry Co., Ltd.). The resin was packed in four jacketed stainless steel columns having an inner diameter of 5.4 cm and connected in series to make the total length of the resin layer about 20 m. While maintaining the temperature in the column at 55 ° C., a sugar solution was added at 5 v / v% to the resin, and 55%
° C hot water was fractionated with SV 0.13, the monosaccharide and disaccharide-rich fractions were removed, the α-maltosyl trehalose-rich fraction was collected, further purified and concentrated to a water content of about 30%. Got a syrup. The product contained about 65% α-maltosyltrehalose per solid with a DE of about 9. This syrup can be advantageously used as a trehalose crystallization inhibitor.

To 40 parts by weight of this syrup, 46 parts by weight of trehalose hydrated crystals and 14 parts by weight of water were added and dissolved by heating to produce a trehalose-rich syrup having a water content of about 30% and a DE of about 4. This product contains about 2.3 times the original solubility of trehalose at 15 ° C. and about 45% of other oligosaccharides having a trehalose structure in the molecule with respect to trehalose. Low viscosity,
It is a low-sweet syrup. Despite the fact that trehalose is highly supersaturated, its crystallization is suppressed, it is stable at room temperature and easy to handle, and it has sweeteners, taste improvers, quality improvers, and powdered bases. Various foods and drinks as agents,
It can be advantageously used for various compositions such as cosmetics and pharmaceuticals.

[0050]

Example A-3 The procedure of Example A-1 was repeated at 95.degree.
After 2 minutes, 2 units of β-amylase (manufactured by Nagase Seikagaku Co., Ltd., trade name β-amylase # 1500) were added to the solution in which the enzyme was heated and inactivated, and reacted at 50 ° C. for 20 hours. After heating the reaction solution to deactivate the enzyme, the solution is decolorized, desalted and purified according to a conventional method, and further concentrated to a water content of about 6%.
0% syrup was obtained in about 90% yield per solid. This solution was used as a raw sugar solution, and in order to increase the content of di-glucosyltrehalose, as a fractionation resin, a salt type strongly acidic cation exchange resin (available from Dow Chemical Company, trade name: Dowex 50W)
-X4, Ca ⁺⁺ type), except that column chromatography was carried out according to the method of Example A-2 to collect a di-glucosyltrehalose-rich fraction, which was further purified and concentrated to give a water content of about 30%. I got a syrup. This product is about 1 DE
With solids per solid such as α-maltosyl trehalose
It contained about 90% glucosyltrehalose. This syrup can be advantageously used as a trehalose crystallization inhibitor.

To 35 parts by weight of this syrup, 50 parts by weight of trehalose hydrated crystals and 15 parts by weight of water were added and dissolved by heating to produce a trehalose-rich syrup having a water content of 30% and a DE of 1 or less. The product contains trehalose at about 2.4 times the original solubility at 15 ° C.
-A low DE, low viscosity, low sweetness syrup containing about 50% of another oligosaccharide having a trehalose structure in a molecule containing maltosyl trehalose as a main component with respect to trehalose. Despite the fact that trehalose is highly supersaturated, its crystallization is suppressed, it is stable at room temperature and easy to handle, and it has sweeteners, taste improvers, quality improvers, and powdered bases. It can be advantageously used as an agent in various compositions such as foods and drinks, cosmetics, and pharmaceuticals.

[0052]

Example A-4 30% corn starch milk was added with calcium carbonate to a final concentration of 0.1% by weight, and then p
H-6.5, and α-amylase (manufactured by Novo Co., trade name: Termamyl 60L) was added thereto at a concentration of 0.1 g / g of starch.
It was added so as to be 2% by weight and reacted at 95 ° C. for 15 minutes. The reaction mixture was heated in an autoclave for 10 minutes (120 ° C.), cooled to 45 ° C., and α-amylase (manufactured by Nagase Seikagaku Kogyo Co., Ltd., neospase) was added in an amount of 1 unit per gram of starch and 1,0-amylase 1,0.
Then, 00 units and 5 units of the non-reducing saccharide-forming enzyme disclosed in JP-A-7-143786 were added to adjust the pH to 6.0, and the mixture was reacted at 45 ° C. for 48 hours. After heating the reaction solution to deactivate the enzyme, the solution is decolorized, desalted, purified, and concentrated according to a conventional method to obtain a syrup having a water content of about 30% in a yield of about 90% per solid. Was. The product has a DE of about 11 and an α-glucosyltrehalose content of about 5 per solid.
%, About 12% of α-maltosyltrehalose. This syrup can be advantageously used as a trehalose crystallization inhibitor.

To 50 parts by weight of the present syrup, 38 parts by weight of trehalose hydrated crystals and 12 parts by weight of water were dissolved by heating to produce a trehalose-rich syrup having a water content of about 30% and a DE of about 6. This product contains trehalose in an amount of about 1.9 times the original solubility at 15 ° C., and contains about 58% of other oligosaccharides having a trehalose structure in the molecule with respect to trehalose. It is a low viscosity, low sweetness syrup. Despite the fact that trehalose is highly supersaturated, its crystallization is suppressed, it is stable at room temperature and easy to handle, and it has sweeteners, taste improvers, quality improvers, and powdered bases. It can be advantageously used as an agent in various compositions such as foods and drinks, cosmetics, and pharmaceuticals.

[0054]

Example A-5 Potato starch was converted to starch milk having a concentration of 10%, and α-amylase was allowed to act on the milk to obtain a liquefied solution.
Then, the non-reducing saccharide-forming enzyme disclosed in JP-A-7-213283 is 3 units per gram of starch, the trehalose releasing enzyme is 5 units per gram of starch, the isoamylase is 1,000 units per gram of starch, and maltotetraose. One unit of the produced amylase was added and reacted at pH 6.0 at a temperature of 40 ° C. for 48 hours. After heating the reaction solution to inactivate the enzyme, the solution is decolorized, desalted, purified and concentrated according to a conventional method, and concentrated to give a syrup having a water content of about 30% and a DE of about 15 per solid, about 90% yield. I got it. This product contains trehalose in an amount of about 1.9 times the original solubility at 15 ° C., and contains about 30% of other oligosaccharides having a trehalose structure in the molecule with respect to trehalose. It is a low-sweet syrup. Despite the fact that trehalose is highly supersaturated, its crystallization is well controlled, stable at room temperature, easy to handle, sweetener, taste improver, quality improver, powdered As a base,
It can be advantageously used for various compositions such as various foods and drinks, cosmetics and pharmaceuticals.

[0055]

Example A-6 A trehalose-rich syrup obtained by the method of Example A-5 was placed in an autoclave, and 10% of Raney nickel was added.
After raising the temperature to 0 ° C. and raising the hydrogen pressure to 20 to 120 kgf / cm ² to complete the hydrogenation, the Raney nickel was removed, and then decolorized, desalted, purified and concentrated according to a conventional method. A syrup with about 30% moisture was obtained at about 90% per solid. This product is a syrup containing about 1.9 times the original solubility of trehalose at 15 ° C and about 30% of other oligosaccharides having a trehalose structure in the molecule with respect to trehalose. is there. Despite the fact that trehalose is highly supersaturated, its crystallization is well controlled, does not show substantial reduction, is extremely stable and easy to handle, and is a sweetener and taste improver. It can be advantageously used in various compositions such as foods and drinks, cosmetics, and pharmaceuticals as a quality improving agent, and further, as a low cariogenic sweetener and a low calorie sweetener.

[0056]

Example A-7 Calcium carbonate was added to 33% corn starch milk to a final concentration of 0.1% by weight and then adjusted to pH 6.5, to which α-amylase (manufactured by Novo Co., (60 L of Termamyl) was added to give 0.2% by weight per gram of starch, and reacted at 95 ° C. for 15 minutes. The reaction solution was heated (120 ° C.) for 10 minutes by an autoclave, cooled to 45 ° C.
Amylase (manufactured by Nagase Seikagaku Kogyo Co., Ltd., trade name: Neospitase) is 1 unit per gram of starch.
No. 786, 5 units of the non-reducing saccharide-forming enzyme was added, the pH was adjusted to 6.0, and the reaction was carried out at 45 ° C. for 48 hours. After heating the reaction mixture to deactivate the enzyme, the reaction mixture is decolorized, desalted, purified, concentrated, and concentrated to a water content of about 3 in a conventional manner.
0% syrup was obtained in about 90% yield per solid. The product had a DE of about 8 and contained about 4% α-glucosyltrehalose and about 7% α-maltosyltrehalose per solid. This syrup can be advantageously used as a trehalose crystallization inhibitor.

35 parts by weight of trehalose hydrated crystals and 10 parts by weight of water were dissolved by heating in 55 parts by weight of the present syrup to prepare a trehalose-rich syrup having a water content of about 30% and a DE of about 5. This product contains about 1.7 times the original solubility of trehalose at 15 ° C., and about 50% of other oligosaccharides having a trehalose structure in the molecule with respect to trehalose. It is a high viscosity, low sweetness syrup. In spite of the fact that trehalose is highly supersaturated, its crystallization is suppressed, stable at room temperature, easy to handle, sweetener, taste improver,
It can be advantageously used in various compositions such as foods and drinks, cosmetics and pharmaceuticals as a quality improving agent and a powdered base.

[0058]

Example B-1 <Lactic Acid Bacteria Beverage> 175 parts by weight of skim milk powder and 150 parts by weight of a trehalose-rich syrup obtained by the method of Example A-5 are dissolved in 1,200 parts by weight of water, and the mixture is dissolved at 65 ° C. for 30 minutes. After sterilization and cooling to 40 ° C., 30 parts by weight of a lactic acid bacterium starter was inoculated according to a conventional method, and cultured at 37 ° C. for 8 hours to obtain a lactic acid bacterium beverage. This product is a lactic acid bacteria beverage with good flavor. In addition, the product contains oligosaccharides and not only stably retains lactic acid bacteria, but also has a bifidobacterium growth promoting effect.

[0059]

Example B-2 <Coffee> About 100 parts by weight of roasted coffee beans were ground and extracted with about 1,000 parts by weight of hot water to obtain about 860 parts by weight of an extract. Example A-
Trehalose-rich syrup obtained by the method of Example 3
Parts by weight and about 400 parts by weight of water containing an appropriate amount of sodium bicarbonate are uniformly mixed to prepare a coffee having a pH of about 7, and then filled into cans according to a conventional method, and heat-sterilized at 120 ° C. for 30 minutes. To produce canned coffee. This product has a scent,
High quality coffee with good taste. Further, even after the product was placed in a vending machine and kept at 60 ° C. for one month, the good flavor was well maintained. In addition, this product is a high-quality coffee with good aroma and taste even when used after cooling for summer.

[0060]

Example B-3 <Beverage High in Trehalose> Citric acid 3 was added to 695 parts by weight of the syrup high in trehalose obtained by the method of Example A-7.
Parts by weight, mineral / vitamin solution (calcium lactate 0. 1)
015%, potassium chloride 0.025%, magnesium chloride heptahydrate 0.009%, monosodium glutamate 0.122%, L-ascorbic acid 0.3%, thiamine 0.002%, riboflavin 0.001%, pyridoxine 100 parts by weight of an aqueous solution consisting of 0.002% and water), 100 parts by weight of grapefruit flavor and an appropriate amount of water are added to make up to 1000 parts by weight, and then this is filled in a can according to a conventional method and heat-sterilized to produce a beverage for energy replenishment. did. This product is a low-sweet, moderately viscous drink that contains trehalose-containing carbohydrates at a concentration as high as about 50%, and can be easily used as an emergency food or immediately before or during exercise. It is suitable as a possible energy supplement beverage.

[0061]

<Example B-4><Hardcandy> 100 parts by weight of the trehalose-rich syrup obtained by the method of Example A-1 was dried under reduced pressure with a water content of 2%.
%, And then mixed with 0.5 part by weight of citric acid and an appropriate amount of a lemon flavor and a coloring agent, and molded according to a conventional method to obtain a product. This product is a high quality hard candy that is crisp, tastes good, and does not cause crystallization or deformation of sugar.

[0062]

Example B-5 <Anno> To 10 parts by weight of the raw material Azuki according to a conventional method
Water was added, and the mixture was boiled, astringently cut, and emptied to remove water-soluble contaminants, thereby obtaining about 21 parts by weight of azuki vine. To this raw bean paste, 14 parts by weight of sucrose, 5 parts by weight of a trehalose-rich syrup obtained by the method of Example A-2 and 4 parts by weight of water are added and boiled, and a small amount of salad oil is added thereto to crush the bean paste. Knead so that there is no
5 parts by weight were obtained. This product has no color burn, has a good texture, and has a good flavor, and is suitable as an ingredient for red bean bread, steamed bun, dumpling, monaka, frozen dessert and the like.

[0063]

Example B-6 <Strawberry jam> 15 parts by weight of raw strawberry, 6 parts by weight of sucrose,
2 parts by weight of maltose, 4 parts by weight of a trehalose-rich syrup obtained by the method of Example A-2, 0.05 part by weight of pectin, and 0.01 part by weight of citric acid were boiled down in a pot to produce a jam, which was then bottled. Product. This product is a high quality jam with good flavor and color tone.

[0064]

Example B-7 <Bread> 100 parts by weight of flour, 2 parts by weight of yeast, 5 parts by weight of sugar, 2 parts by weight of syrup containing high trehalose obtained by the method of Example A-4, and 0.1 part by weight of inorganic food Was kneaded with water in a conventional manner, and the fermented seeds were fermented at 26 ° C. for 2 hours, then aged for 30 minutes and baked. This product is a high-quality bread with good hue and color, moderate elasticity and mild sweetness.

[0065]

Example B-8 <Custard cream> 100 parts by weight of corn starch
100 parts by weight of the trehalose-rich syrup obtained by the method of Example A-1, 80 parts by weight of maltose, 20 parts by weight of sucrose and 1 part by weight of sodium chloride were thoroughly mixed, and 280 parts by weight of a chicken egg were added thereto, followed by stirring. Slowly add 1,000 parts by weight of boiled milk, further heat the mixture and continue stirring. When the corn starch is completely gelatinized and the whole becomes translucent, stop the fire and cool it to a suitable amount of vanilla. Perfume was added, weighed, filled and packaged to obtain the product. This product has a smooth luster and is mildly sweet and delicious. In addition, this product suppresses the aging of the gelatinized starch, and can greatly extend its shelf life.

[0066]

Example B-9 <Fertilization> 4 parts by weight of glutinous starch was dissolved in 6 parts by weight of water and poured into a wooden frame covered with a wet cloth.
After steaming for minutes, 6 parts by weight of the trehalose-rich syrup obtained by the method of Example A-1 and 2 parts by weight of sugar were added, and the mixture was kneaded sufficiently and molded to obtain a fertilizer. This product has good flavor. In addition, this product suppresses the aging of gelatinized starch,
Its shelf life can be greatly extended.

[0067]

Example B-10 <Icing> Eighty parts by weight of a trehalose-rich syrup obtained by the method of Example A-2 was mixed with 1.2 parts by weight of an emulsifier (sugar ester) under heating, and then trehalose hydrated crystals (stock) 107 parts by weight of Hayashibara Co., Ltd., trade name “Trehaose”) were mixed, and 7.5 parts by weight of fats and oils were further mixed while maintaining the temperature at 45 ° C. to produce icing.
This product is an icing that contains trehalose microcrystals, has good moldability, is not sticky, and has little change over time.

[0068]

Example B-11 <Soft candy> 60 parts by weight of a trehalose-rich syrup obtained by the method of Example A-4 and 180 parts by weight of trehalose hydrated crystals were mixed, heated and concentrated.
15 parts by weight of a 10% pullulan solution and 60 parts by weight of a 10% agar solution are added and concentrated by heating in the same manner. Further, 70 parts by weight of milk cream, 120 parts by weight of skim milk powder, 1.5 parts by weight of sugar ester and 40 parts by weight of margarine are added. In addition, after heating and concentrating to Bx85, the mixture was molded according to a conventional method to obtain a soft candy. This product is a soft candy that contains fine crystals of trehalose, is rich in milk flavor, and has no teeth. In addition, because it does not use sugar, it is a healthy candy with no concerns about caries.

[0069]

Example B-12 <Bonbon> 5 parts by weight of a trehalose-rich syrup obtained by the method of Example A-5, 300 parts by weight of trehalose hydrated crystals and 115 parts by weight of water were mixed, heated and boiled down to Bx70. Cool the product to 80 ° C and use Brandy 40
After mixing by weight, molding was performed according to a conventional method to obtain a bonbon. This product is a high-quality bonbon containing trehalose microcrystals, rich in brandy flavor and with little change over time.

[0070]

[Example B-13] <Ham> To 1000 parts by weight of pork thigh, 15 parts by weight of salt and 3 parts by weight of potassium nitrate are evenly rubbed, and piled up in a cold room for 24 hours. This was soaked in a cold room for 7 days in a salting solution comprising 440 parts by weight of water, 100 parts by weight of sodium chloride, 3 parts by weight of potassium nitrate, 60 parts by weight of a trehalose-rich syrup obtained by the method of Example A-3 and spices, According to a conventional method, the product was washed with cold water, wrapped with a string, smoked, cooked, and cooled and packaged to obtain a product. This product is a high quality ham with good color and good flavor.

[0071]

<Example B-14><Tsukudani> According to a conventional method, 212 parts by weight of soy sauce, 318 parts by weight of an amino acid solution and 250 parts by weight of kelp obtained by sand removal, acid treatment, and slicing were obtained by the method of Example A-1. While adding 70 parts by weight of the syrup containing high trehalose and 20 parts by weight of sucrose, 12 parts by weight of sodium glutamate and 8 parts by weight of caramel were further added and cooked to obtain kelp tsukudani.
This product is a low caries boiled-in tsukudani. In addition, not only taste and aroma, but also the color and luster of Tsukudani were appetizing.

[0072]

Example B-15 <Cosmetic cream> 2 parts by weight of polyoxyethylene glycol monostearate, 5 parts by weight of self-emulsifying glyceryl monostearate, 2 parts by weight of syrup containing high trehalose obtained by the method of Example A-3 , 1 part by weight of α-glycosyl rutin, 1 part by weight of liquid paraffin, 10 parts by weight of glyceryl trioctanoate and an appropriate amount of a preservative are dissolved by heating according to a conventional method, and 2 parts by weight of L-lactic acid, 1,3- 5 parts by weight of butylene glycol and 66 parts by weight of purified water were added, and the mixture was emulsified with a homogenizer, and an appropriate amount of a flavor was further added, followed by stirring and mixing to produce a cream. This product has antioxidant properties, high stability, high quality sunscreen, skin tonic,
It can be advantageously used as a whitening agent.

[0073]

Example B-16 <Toothpaste> Combination 45.0 parts by weight of dibasic calcium phosphate Pullulan 2.95 parts by weight Sodium lauryl sulfate 1.5 parts by weight Glycerin 20.0 parts by weight Polyoxyethylene sorbitan laurate 0.5 parts by weight Part Preservative 0.05 parts by weight Trehalose-rich syrup obtained by the method of Example A-6 12.0 parts by weight Maltitol 5.0 parts by weight Water 13.0 parts by weight The above materials were mixed in a conventional manner. I got a toothpaste.
This product has a moderate sweetness and is particularly suitable as a toothpaste for children.

[0074]

Example 17 <True treatment plaster> 200 parts by weight of syrup containing high content of trehalose and maltose 3 produced by the method of Example A-3
60 parts by weight of methanol dissolved 3 parts by weight of iodine
0 parts by weight were added and mixed, and 140 parts by weight of a 14 w / v% pullulan aqueous solution was further added and mixed to obtain a plaster for wound treatment for moderately prolonged and adherent. Since this product acts not only as a bactericidal action by iodine but also as an energy supplement to cells by trehalose and maltose, the healing period is shortened, and the wound surface is healed neatly.

[0075]

<Example B-18><Gavage nutritional supplement> 20 parts by weight of trehalose-rich powder, 1.1 parts by weight of glycine obtained by spray-drying the trehalose-rich syrup obtained by the method of Example A-2, 0.4 parts by weight of sodium glutamate, 0.4 parts by weight of calcium lactate, 0.1 parts by weight of magnesium carbonate, 0.01 parts of thiamine
A formulation consisting of parts by weight and 0.01 parts by weight of riboflavin is prepared. Each 24 g of this compound was filled in a laminated aluminum package and heat-sealed to obtain a product. This product is used as a nutritional supplement by dissolving one bag in about 33 to 500 ml of water, and then used for administration to the nasal cavity and gastrointestinal tract by the tube method. The product can be advantageously used as a parenteral nutritional supplement for not only humans but also livestock.

[0076]

[Example B-19] <Interferon solution> Human natural interferon-γ standard (manufactured by Hayashibara Biochemical Laboratory Co., Ltd.
Bio Co., Ltd.) is applied to an immobilized anti-human interferon-γ antibody column according to a conventional method to adsorb human natural interferon-γ contained in the sample, and remove the bovine serum albumin as a stabilizer by passing it through. Then, the pH was changed, and human natural interferon-γ was eluted using a physiological saline solution containing 7% of a trehalose-rich syrup obtained by the method of Example A-3 as a solid material. Thereafter the eluate was subjected to membrane filtration, aseptically filled into vials, per ml human natural interferon -γ obtain a liquid having 10 ⁵ units. The product is orally or parenterally administered to adults in an amount of about 1 to 20 ml per day, and can be advantageously used for the treatment of viral diseases, allergic diseases, rheumatism, diabetes, malignant tumors and the like. The product is characterized in that di-glucosyltrehalose such as trehalose and α-maltosyltrehalose act as a stabilizer,
Even when left at 20 ° C. or 25 ° C. for 20 days, the activity is well maintained.

[0077]

As is apparent from the above, the present invention provides a trehalose-rich syrup that is hardly crystallizable or non-crystallizable at room temperature and is less susceptible to microbial contamination. Unlike the conventional trehalose crystalline powder product, the present syrup does not require a dissolving operation, and can be stored in a tank, transported by a pump, transported by a tank truck, and easily handled. Further, compared to conventional starch sugars, it is a completely new type of syrup having a low DE, a low viscosity, and a high sweetness, including a sweetener, a taste improver, a quality improver,
It can be advantageously used as a powdered base in the production of various compositions such as various foods and drinks, cosmetics and pharmaceuticals. Therefore, the establishment of the present invention provides a trehalose-rich syrup that is stable at room temperature, which has not been obtained as previously desired, and has a great effect on related industries such as foods, cosmetics, and pharmaceuticals.

[Table 3]

[Table 3]

Claims (19)

[Claims] 1. A hardly crystallizable or non-crystallizable compound containing trehalose dissolved and contained in excess of its original solubility per water and containing another oligosaccharide having a trehalose structure in the molecule. Trehalose-rich syrup. 2. The trehalose-rich syrup according to claim 1, wherein the trehalose is dissolved and contained in a range up to about 2.8 times the original solubility per water. 3. The method according to claim 1, wherein the water content is 35% w / w or less.
Or the trehalose-rich syrup according to 2. 4. The trehalose-rich syrup according to claim 1, wherein the other saccharide having a trehalose structure in its molecule is contained in an amount of at least 10% w / w with respect to trehalose. 5. The method according to claim 1, wherein the other oligosaccharide having a trehalose structure in the molecule is one or more oligosaccharides selected from the group consisting of mono-glucosyl trehalose and di-glucosyl trehalose. 5. The trehalose-rich syrup according to 3 or 4. 6. The trehalose-rich syrup according to claim 1, wherein the syrup is hardly crystallizable or non-crystallizable at 15 ° C. 7. A composition comprising the trehalose-rich syrup according to claim 1, 2, 3, 4, 5 or 6 in an amount of 0.5% w / w or more. 8. The composition according to claim 7, wherein the composition is a food, drink, cosmetic or pharmaceutical. 9. A method for suppressing crystallization of trehalose, comprising coexisting another oligosaccharide having a trehalose structure in the molecule. 10. The method for suppressing crystallization of trehalose according to claim 9, wherein the amount of another oligosaccharide coexisting with the trehalose is at least 10% w / w. 11. The trehalose according to claim 9, wherein the other oligosaccharide coexisting is one or more oligosaccharides selected from the group consisting of mono-glucosyl trehalose and di-glucosyl trehalose. Crystallization control method. 12. A trehalose crystallization inhibitor comprising an oligosaccharide having a trehalose structure in a molecule as an active ingredient. 13. The trehalose according to claim 12, wherein the oligosaccharide having a trehalose structure in the molecule is one or more oligosaccharides selected from the group consisting of mono-glucosyl trehalose and di-glucosyl trehalose. Crystallization inhibitor. 14. A hardly crystallizable or non-crystallized trehalose characterized by dissolving and containing trehalose in excess of its original solubility per water and dissolving and containing another oligosaccharide having a trehalose structure in the molecule. Method for producing syrup containing high content of trehalose. 15. The method according to claim 14, wherein trehalose is dissolved and contained in a range up to about 2.8 times the original solubility per water. 16. The method for producing a trehalose-rich syrup according to claim 14, wherein the water content is 35 w / w% or less. 17. The method according to claim 14, wherein another oligosaccharide having a trehalose structure in the molecule is contained in an amount of 10% w / w or more based on trehalose.
A method for producing the trehalose-rich syrup described. 18. Another oligosaccharide having a trehalose structure in a molecule is mono-glucosyl trehalose or di-glucosyl trehalose.
2. The composition according to claim 1, which is one or more oligosaccharides selected from the group consisting of glucosyltrehalose.
The method for producing a trehalose-rich syrup according to 4, 15, 16 or 17. 19. The process for producing a trehalose-rich syrup according to claim 14, wherein the syrup is hardly crystallizable or non-crystallizable at 15 ° C.